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Yogurt

I’ve tried several different methods for making coconut yogurt. My biggest issue with all of them were that they were extremely involved and time consuming. I decided I needed to find an easy way to make coconut yogurt with as limited involvement as possible, because let’s face it we try to keep recipes as simple as possible on this blog.

Don’t worry though, in this case simple is exactly what you need to make fantastic coconut yogurt.

INGREDIENTS

1 can of coconut milk (the fuller fat the better)
2 probiotic tablets (mine were rated at 10 billion), you’ll need to break these open as you’ll just be using the powder and be discarding the casings.
3 teaspoons of honey
1 teaspoon of gelatin
*you’ll also need 1 mason jar.

RECIPE

Turn your oven light on, just the light you do not need to turn on the oven. The heat from the light will be enough to incubate the yogurt and give it the sour taste that you like.
Open the can of coconut milk and scoop out the thick coconut cream that has formed at the top of the can and place in a clean mason jar.
After you have scooped out the thick coconut cream, add roughly 5 tablespoons of the remaining liquid to the mason jar with the cream. (The remaining liquid can be saved and added to smoothies!)
Add the probiotic powder, honey and gelatin the mason jar and stir to combine.
Stick in the over with the oven light on for 24 hours (do not cover).
After 24 hours remove from the oven.
You’ll notice that the yogurt has separated, a milky color liquid on the top and a clear liquid on the bottom
For a thicker yogurt, spoon the milky top layer and half the clear liquid into a blender, blend and enjoy!
For a thinner yogurt, place all liquid into a blender, blend and enjoy!

As a note, if you plan to refrigerate the yogurt and not consume it right away it is best to prepare the thinner yogurt. The yogurt will become thicker the longer it is in the fridge. While there are several steps for this recipe it is well worth your time, you’ll become addicted to this recipe quickly!